Asian “Sizzling Shrimp” Salad

Yield: 
1 Portion
Amount: 
2 Cup
1 Cup
1oz w
1oz w
1oz w
1oz w
1oz w
1oz w
1oz w
3 fl oz
5 oz. w
1t
1t
1oz w
tt
tt
Ingredient: 
Lettuce, Romaine, Chopped
Lettuce, Spring Mix
Cabbage, Savoy, Chiffonade
Peppers, Red, Julienne
Cucumber, Julienne
Carrot Julienne
Mandarin oranges
Broccoli Florets, Blanched
Pickled Turnip, Julienne
Soy Ginger Vinaigrette
Shrimp, 41-50, P&D
Shallots, Minced
Mixed Herbs, Chopped
Wontons, Strips, Fried, Fine Julienne
Salt, Kosher
Pepper, Black
Method: 
  1. In a mixing bowl place greens, romaine, oranges, and vegetables in a mixing bowl.
  2. Add vinaigrette
    • Be sure to dress the bowl not the greens
  3. Season vegetables in bowl to taste with Salt and Pepper and mix
  4. Season shrimp with salt and pepper
  5. In a sauté pan, heat oil, and add shrimp. Halfway through the cooking process add the minced shallot. Turn shrimp and cook until translucent.
  6. Finish with chopped mixed herbs
Plating: 
  1. In a cold salad bowl place greens mixture in center of the bowl
  2. Place cooked shrimp around with 2 on top
  3. Garnish with fried wontons
Dish: 
Asian “Sizzling Shrimp” Salad